Winery BraschiIl Gelso Sangiovese
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Il Gelso Sangiovese from the Winery Braschi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Gelso Sangiovese of Winery Braschi in the region of Emilia-Romagna is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Il Gelso Sangiovese
Pairings that work perfectly with Il Gelso Sangiovese
Original food and wine pairings with Il Gelso Sangiovese
The Il Gelso Sangiovese of Winery Braschi matches generally quite well with dishes of beef, pasta or lamb such as recipes of pasticcio (greece), pasta with chicken and curry or saddle of lamb stuffed with chicken breast and basil.
Details and technical informations about Winery Braschi's Il Gelso Sangiovese.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Il Gelso Sangiovese from Winery Braschi are 0, 2016
Informations about the Winery Braschi
The Winery Braschi is one of of the world's great estates. It offers 25 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
